Impala/Springbuck Sosatie

RECIPE

INGREDIENTS
2kg leg of impala and/or springbuck
32 dried apricots
2 onions, blanched
sosatie skewers
fresh coriander, chopped

MARINADE
15ml mustard powder
125ml tomato sauce
15ml soya sauce
30ml peach chutney
5 garlic cloves, chopped
10ml salt
milled black pepper

METHOD
Soak the dried apricots in hot water until soft. Cut the blanched onions into chunks. Cube the meat – blocks should be about 2cm x 2cm.

Thread the skewers with meat, placing onion chunks and soaked apricots between the pieces of meat.

Mix all the marinade ingredients together. Pour marinade over the sosaties and leave covered in the fridge for at least 24 hours.

Remove the sosaties from the marinade and grill over a charcoal braai for about 6 minutes, turning constantly until done. Make sure not to cook for too long as the meat will become dry and inedible. Be careful not to let the marinade burn.

Just before serving sprinkle with chopped coriander.